This is the only way I’m ever cooking my rice again.
Start with basmati rice or any long-grain rice you might have in your kitchen and measure out one cup.
Then rinse to get off all the dirt and starch and add to a pan along with one and a half cups water and a pinch of salt.
Bring this to a boil, then cover and drop to a simmer for 12 minutes.
Once fully cooked, this is a trick my Persian grandfather taught me, make a few holes in the rice and then add in a couple chunks of butter and a drizzle of oil.
Turn the heat up to medium-low and put the lid back on, slightly cracked, until you hear the rice sizzle.
Once you’ve let that cook for a few more minutes, scrape the rice from the bottom of the pan. I’m not even kidding when I say this is the only rice you’ll ever want to make again.
